This easy chicken curry recipe is one of the absolute best dinners to fall back on. It is Made in under an hour from start to finish. Really is one of those dinners that For sure will not to DISAPPOINT.
Chicken curry easily might to be one of our most favorited dishes in our household to make on a weeknight. It’s full of flavour and extremely easy to make. From start to finish dinner is served in under an hour. Seriously is a dinner you can get on board with.
Bonus, it’s a fabulous ‘fake-out’ dish these days where eating out isn’t as easy as it used to be but we can still get our curry fix!
How to Make and Cook A Simple Chicken Curry
This chicken curry comes together with really simple ingredients. While the ingredient list may look a bit daunting, no worries, the amount of spices needed (hello flavour) is what makes this list look so daunting. Fortunately though they are all rather basic spices most likely already sitting in your press .
Things you’ll need to make sure you have: chicken, red onion, garlic, ginger, coconut milk, chopped tomatoes and honey. EVERYTHNGGGGG else is spices and staple press ingredients.
What to serve with chicken curry
There are several options to serve alongside chicken curry. Our favorite is a slice of naan bread and some steamed white rice.
Other side options are dhal or steamed baby potatoes.
Garnishing ideas: mango chutney, fresh coriander, lemon juice, greek yogurt, cucumber & red onion picked.
We absolutely love mango chutney in ours. ❤️
Can you freeze OUR chicken curry
Curries are actually fantastic for freezing. The key (as-is in all freezing cases) is to make sure you remove as much air for the freezer friendly container as possible. It should stay fresh in the freezer up to 2-3months.
Reheating – Defrost in the refrigerator over night and consume within 2days. You can reheat chicken curry over the cooktop or use the microwave.
OTHER RECIPES YOU MAY ENJOY:
Easy Chicken Curry
This easy chicken curry is one of the absolute best dinners to fall back on. Made in under an hour from start to finish. It is sure not to disappoint.
- 2 Chicken breasts thinly sliced in strips
- 1 red onion thinly sliced
- 2 garlic cloves crushed
- 10 g of fresh ginger peeled and grated
- Salt & Pepper
- Vegetable oil
- 1 teaspoon of garam masala
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of chilli powder
- 1 teaspoon of ground turmeric
For the sauce:
- 1 can 400ml of full fat coconut milk
- 1 tin 400g of chopped tomatoes
- 1 tsp of Honey
- a small pinch of dried curry leaves
- Firstly gather and prepare all ingredients[mv_schema_meta name="Gather Ingredients"]
- Season the Chicken strips with salt and black pepper
- Heat a small glug of oil in the pan and gently fry the Chicken until it just changes colour - remove and set aside
- In the same pan begin to sweat the onion, garlic and ginger( add a pinch of salt and pepper) until soft - you may need a drizzle more oil
- Once they are soft pour in the dried spices
- Cook together on a low heat for around 2 mins stir continuously as you do not want the spices to burn
- Add the Chicken back in and stir to coat it in the spices
Pour in the tin of tomatoes, coconut milk, honey and curry leaves
- Simmer for 20-30 mins, stir every so often and do not let it boil
- When the sauce is slightly reduced check your seasoning and adjust to your taste (Option to add freshly chopped coriander and Lemon juice at this stage)
- If you prefer the sauce thicker keep it on the heat and reduce further, if not its ready to go
- Serve with some steamed rice, poppadoms or naan and garnish with freshly chopped Coriander and a squeeze of lemon juice